German Pancakes From The Mennonite Treasury Of Recipes

MENNONITE GERMAN PANCAKES

Steps:

• If you make more than one pancake, make each one individually.
• Stir with a fork only leaving lumps in batter.
• Pour into a metal cake pan that has about 1 1/2 tablespoon butter or margarine melted into it. (I like to use metal cake pans with completely vertical sides as it works better than glass pans.).
• Bake at 350 degrees about 15-20 minutes. I sometimes bake them slightly longer until the puffs are golden brown.
• Squeeze fresh lemon juice on top and then sprinkle with confectioner's sugar. You may eat it this way or top with the wonderful strawberry freezer jam, warmed up, like we do at our house. Serve warm.

GERMAN PANCAKES (FROM THE MENNONITE TREASURY OF RECIPES)

Steps:

• Mix all together with a mixer or by hand until free of lumps.
• Spray frying pan with "Pam" and heat over high heat until hot.
• Reduce heat and pour approx 1/3 cup of batter in center and tilt to cover entire bottom of pan.
• When small bubbles form and bottom begins to brown, flip and cook other side.
• We like to eat these sprinkled with sugar and rolled up.

GERMAN PANCAKES

Steps:

• Apple Filling: Saute sliced applies in butter for several minutes. Add sugar and cook for 8 minutes, turning often. If apples are too firm, cover pan and steam for a few minutes. Apples should be crisply tender - not too soft. Season with nutmeg & cinnamon. Mix well. Let stand until lukewarm before using. Filling may b amde several hours in advance an reheated just before pouring into pancakes.
• Batter for Pancakes:.
• Combine eggs, milk, flour & salt in medium bowl. Beat with electric beater for 2-3 minutes. Melt butter in 10 inch heavy aluminum or cast iron skillet. When very hot, pour batter into skillet and bake at 450 degree oven for 15 minutes. Lower to 350 degrees and bake for 10 more minutes until golden brown and crisp. When pancake puffs up in the center during baking, puncture well with a fork. When done, remove form oven and tun out onto long platter. Drizzle about 2 T melted butter and 2 T sugar over entire surface then spread with sauteed apples. Fold over to enclose apples. Drizzle top with about 2 more T of butter and 2 T sugar. Cut crosswise and serve at once! Yum!

CREAM OF WHEAT PUDDING (FROM THE MENNONITE TREASURY OF RECIPES)

Steps:

• Beat egg whites until foamy.
• Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.
• Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.
• Beat sugar and egg yolks and very slowly add to hot mixture.
• Continue cooking on low heat for 3 minutes longer.
• Lastly, fold hot mixture into meringue and add vanilla.
• Pour into serving dishes and cool.
• Serve with custard sauce or fruit sauce.

GERMAN PANCAKES

Steps:

• Combine first 3 ingredients in a medium bowl; stir well.
• Combine milk and egg in a small bowl; stir well. Add to flour mixture, stirring well with a wire whisk.
• Coat a 10-inch nonstick skillet with cooking spray, and place over medium-high heat until hot. Remove pan from heat, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
• Lift edge of pancake carefully with a spatula to test for doneness (pancake is ready to turn when it can be shaken loose from pan and the underside is lightly browned). Turn pancake over, and cook an additional 30 seconds.
• Place pancake on a towel, and let cool.
• Repeat procedure with remaining batter. Stack pancakes between single layers of wax paper or paper towels to prevent sticking.
• Spread 1 tablespoon preserves over each pancake, and roll up. Garnish with orange slices and raspberries, if desired. Sprinkle with powdered sugar, if desired.

ROLL KUCHEN (FROM THE MENNONITE TREASURY OF RECIPES)

Steps:

• Beat eggs well.
• Put into a 1 cup measuring cup and fill with milk. (This may end up being more or less than the 3/4 cup listed in the ingredients.)
• Add to remaining ingredients and mix to combine.
• Roll out very thin and cut into strips.
• Cut again so that pieces are approximately 1 inch long by 3 inches wide.
• Cut a slit in the middle and pull one end through to knot it.
• Fry four to six at a time, in deep hot fat until golden brown.
• Serve with Watermelon!
• A Mennonite summer tradition!

GERMAN PANCAKES

Steps:

• Mix everything and let rest for about 5-10 minutes.
• Heat a little vegetable oil in a fry pan.
• Pour about 1/2 cup of batter in the pan and fry until golden brown on each side.
• Serve warm or cold with jelly or any kind of preserve you like.
• Also good just sprinkled with a little powdered sugar.